Last updated on

Comments

    • fitasamamabear says

      Thanks! They definitely surprised me when I was making them and now I’m addicted!!

        • fitasamamabear says

          Hey Hey. I just entered it into my system and you’re looking at a breakdown of the following for the entire batch (three pancakes) 🙂 Hope it helps!
          kcal- 341
          Fats- 12g
          Crbs- 22g
          Sugars- 3g
          Proteins-39g

          • Tiffany says

            Hi hi! I just made a few batches of these pancakes for meal prep this week and when inputting them into myfitnesspal app the macros came back severely different from what you have above. I followed the recipe 100% and used the same almond flour linked above, the almond flour ALONE is more than double what you have written. Am I doing or reading something wrong??? I feeel like I just wasted all these ingredients on food that doesn’t fit my macros 🙁 !!!

          • fitasamamabear says

            Hi Tiffany.
            Not sure why the discrepancy. I used NB8 pro to input the values and the numbers above are what it’s still coming back as (screenshot attached). I apologize for the difference- I’m truly not sure why they would come up different. If you’re looking to scale back calories on them it is possible to cut the serving size? Yogurt Panakes Nutritonal Infortmation

          • fitasamamabear says

            Hey Tiffany,
            I just thought I’d touch base and apologize again for the macro mishap. I’m in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My really do apologize again for the error, I was relying on that system to be accurate and obviously I’ve got some hunting to do for a different one.

          • fitasamamabear says

            HI Vero,

            Shooting you a quick reply as it’s come to my attention that the system I used for the nutritional breakdown was wrong and the intake on these pancakes it much higher. I’m in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My apologies it truly wasn’t my goal to mess up macros!

  1. Robin says

    I’m allergic to nuts and can’t find oat flour. Can I grind up oatmeal to make my own oat flour?

    • fitasamamabear says

      Hey Robin- yes you can! I do it all the time. Spelt should work in these too but flavor might not be as awesome 🙂

    • fitasamamabear says

      Hey Alaina, this is going to sound like to oddest question ever: what kind of cookie? A harder one (like dense) or squishy like? I haven’t made them in a while but they’re definitely not dense pancakes as the yogurt keeps them pretty squishy based.

      • Alaina Moore says

        It’s hard to explain but they feel like a baked cookie. Like not squishy but not hard either. Maybe firm I guess?

        • fitasamamabear says

          That totally makes sense so kind of like an under-baked cookie? Which is kind of what they are. Since the moistness of the yogurt and the out-do the amount of flour they have a super soft ish texture. If you’re looking for a more firm/dense one I would try boosting the amount of flour and/or reducing the yogurt to only a few tablespoons, I just realized also I didn’t write how many servings it makes but I believe three. Making them too big/small would change the texture also- does that help?

          • Alaina Moore says

            I just keep having issues with them being too floury I think. Like they’re just super dry. The next time I make some I could try to post a picture

          • fitasamamabear says

            Hrm, I haven’t had that issue with them- I find them more to be thin/crepe like. Let me remake them tomorrow morning and check it what might be going wrong! How do you find the batter- runny or thick? Wondering if maybe thinning it with some almond milk to prevent them being doughy. I’ll give them a shot tomorrow and experiment a bit to see if I can help figure out where it’s going wrong!

          • fitasamamabear says

            Alaina! I figured it out (yes I had to retrial them today- it was driving me insane). So this was completely my fault and first off.. sorry! Really and truly thanks for commenting and letting me know so I could fix it! The recipe has to be made with almond meal/flour and only almond. That’s what keeps them light/thin and a more moist batter because almond meal doesn’t absorb.

            From my notes, I initially made them with oat flour but added almond milk which does work but creates a really dense pancake (I don’t mind this but not everyone’s favorite!). I’ve adjusted the recipe to remove the oat flour option- I think initially I wanted to give people the option in case they needed nut free but I didn’t include a side note about the change in pancake type so that’s a post for another day…

            Anyways, again- thank you for trying the recipe and letting me know about the mix up! I really and truly appreciate all the back and forth!

    • fitasamamabear says

      That’s a good question and I wish I had an answer for you! I’ve never actually used a waffle maker in my life lol but something tells me that this recipe is a bit to thin to use in one- i think it would only create a mess as it doesn’t rise very much…

  2. Jaimie says

    These look delicious. I will have to try it with an alternative flour though because of allergies! Food allergies can really making healthy eating challenging sometimes. I’m eager to check out the rest of your recipes as I’m trying to get back to healthy, but delicious eating habits!

    • fitasamamabear says

      Ah yea, food allergies can get a bit sticky. Is it a nut allergy then? Don’t go with oat flour on these as it binds too much (just fyi). Perhaps chicknpea? Or posisbly buckwheat..

  3. Joylee Armeje says

    Wow those pancakes look delicious. Thanks for sharing this recipe. I will definitely try this soon. 🙂

  4. Dawnmarie says

    We also use a non-traditional pancake recipe. This seems like another good one to try. I also like your pictures displaying different toppings with which to enjoy them.

    • fitasamamabear says

      Thanks! We definitely fly through random pancakes. I adore these but almond meal ones are pretty close up there too!

      • Courtney says

        I just made these and I am not a fan… they came out really dry and floury tasting. I used all of the ingredients above… followed the directions and I’m just not liking them. Sorry….

        • fitasamamabear says

          Don’t be sorry! I’m sorry to hear you didn’t enjoy them, we’ve never had them come out floury tasting. Out of curiosity, what brand of yogurt did you use? I always wonder how that would affect them though I’ve tried with PC greek, coconut yogurt and Daiya. Sorry to hear you didn’t enjoy them.

    • fitasamamabear says

      Hey Tina,
      I just wanted to check in and let you know that I’ve redone the recipe. I’ve cut the fat calories in half and keep the protein content. Again I do truly apologize for the macro issues. Take care, Shelby 🙂

    • fitasamamabear says

      Haha they’re tasty pancakes but light.. so make a few batches because they’re devour them! 😀

    • fitasamamabear says

      Mine too! It sets my body up for a good day- give em a try and let me know what you think 🙂

  5. Melissa says

    Made this today. Followed the recipe exactly. The batter was quite dry and definitely not pourable. Not sure why :/

    • fitasamamabear says

      That would be because of a typo on the first part of the recipe (versus the recipe card)- my apologies! It’s 1.5 tbs coconut flour (the top said more) which would thicken the batter as coconut flour absorbs. Sorry Melissa- thanks for letting me know!

  6. Annie says

    Sorry I know this is an old recipe but I’m curious do they freeze if I made a large batch? Also can I just use whole eggs as opposed to egg whites? We have farm eggs and I don’t want to waste the yolk I also don’t want to spend money on egg whites when I have no shortage of real eggs. Thanks

    • fitasamamabear says

      No apologies! I love that you dropped by 🙂 I have frozen them and then heat them in a toaster oven. Definitely freeze them with parchment paper between though or you have to hack them with a knife lol As for eggs… try it! Eggs will bind it more so it may be a bit more dense. I would try using eggs and see how they turn out (though I can imagine they will be fine). My only tip would be you may have to add in a tablespoon of milk/almond milk to thin out the recipe slightly but that’s preference. If you do try it… let me know! I’m jealous on your lack of egg shortage, we go through an insane amount haha

  7. Nani says

    @fitasamamabear are the nutritional facts above corrected? I’m really interested in trying your recipe, but after reading reviews, I’m not sure if the nutrition facts have been corrected. Let me know.

    • fitasamamabear says

      Hey Nani,

      The nutritional facts are up-to-date 🙂 When I first posted the recipe they were calculated manually (the joy) and now there’s a plugin that does it all for us (win). One thing to note though is that breakdown is done per pancake for that recipe. So adjust your meal to meet your macros. Thanks for stopping by!

        • fitasamamabear says

          That’s the amount for ONE pancake (how the card calculates it not me!). Most people tend to double the batch and eat two pancakes at a time/serving but it obviously depends on your preference/goals.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating